Moon Rock
Pork Ribs

Pull the membrane

Flip the rack bone-side up and peel off the thin membrane with a paper towel for grip. This lets smoke and rub reach the meat from both sides and keeps the ribs from getting tough.

Season generously

Coat both sides heavy with Moon Rock, working it into the meat. Let the rack sit at room temp for at least an hour, or for best results, refrigerate uncovered overnight.

Smoke unwrapped at 250°F

Set your smoker to 250°F and run the ribs bone-side down. This is where the Moon Rock bark forms and the smoke ring develops — don't rush this stage.

Wrap around 175°F internal

When your probe reads around 175°F at the meaty center of the rack, wrap the ribs tightly in foil with a pat of butter and a drizzle of honey, then back on the smoker. Don't chase time, chase temp — the bark should be set and dark before the wrap goes on.

Prefer a firmer bite? Skip the wrap and ride it out unwrapped instead.

Unwrap and set the bark

Unwrap and return the ribs to the smoker for a final 45–60 minutes, uncovered, to firm the bark back up. Glaze lightly here if you want a sticky finish.

Run the bend test

Pick the rack up with tongs from one end — it should bend deeply and the bark should crack slightly without falling apart. That's the sign Moon Rock has done its job and the ribs are ready.

Rest, then slice between the bones

Let the rack rest for 10–15 minutes before slicing straight down between each bone. Bend and snap — that's the test.